Beat egg whites at medium speed with an electric mixer until stiff peaks form.

Whisk egg yolks until thickened. Stir in potato and next 4 ingredients. Fold in egg whites.

Pour oil to depth of 1/2 inch in a large heavy skillet; heat to 350°. Drop potato mixture by teaspoonfuls into hot oil; fry, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels. Serve immediately with sour cream and caviar.

Bring 1 cup water, butter, and sugar to a boil in a heavy saucepan. Add flour, and cook, whisking constantly, 3 to 4 minutes or until mixture thickens. Remove from heat; cool.

Spoon mixture into a mixing bowl. Beat in eggs, 1 at a time, at medium speed with an electric mixer, beating well after each addition. Turn dough out onto a lightly floured surface.

Pat dough to 1/8-inch thickness, and cut dough with star- or dreidel-shaped cookie cutters.

Pour oil to depth of 1/2 inch; heat to 375°. Fry doughnuts, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Sprinkle with powdered sugar.

Microwave preserves in a glass bowl at HIGH 1 to 2 minutes or until thoroughly heated, stirring once. Serve doughnuts with preserves and Crème Fraîche.

Sprinkle salmon evenly with salt.

Melt butter in a large skillet over medium heat. Add salmon, skin side up; cook 2 minutes. Place salmon, skin side down, on a lightly greased rack in a broiling pan. Brush with half of syrup.

Broil salmon, 5 inches from heat, 5 to 7 minutes or until syrup caramelizes. Brush with remaining syrup; sprinkle with garlic and chives.

Snap off tough ends of asparagus.

Melt butter in a large skillet over medium heat. Add asparagus and remaining ingredients, and saute 4 to 5 minutes or until crisp-tender. Serve immediately.

Stir together potatoes and flour. Stir in eggs, green onions, and salt; blend well.

Pour vegetable oil to a depth of 1/2 inch in a large heavy skillet. Heat to 350°. Drop potato mixture by tablespoonfuls into hot oil; gently flatten latkes with back of a spoon. Fry, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately.